Easy Homemade Calzones

Easy Homemade Calzones

Calzones is a easy, fast supper that can be put together in a matter of minutes. I make the dough the night before and let it rise in the refrigerator. The dough I make can stay in the refrigerator for up to 2 days. There is a simple pizza dough recipe that The Pioneer Woman makes that is easy and tastes great. Here is how you make a homemade calzone.

You will need:

1. Pizza or marinara sauce (addition sauce is needed to serve with the calzones. I don't use pizza sauce for that.)
2. Shredded Monterey Jack cheese (you could also use mozzarella but I prefer the taste of monterey jack)
3. Pizza dough (You can use the refrigerated kind or the dry mix to make the dough. I personally like the taste of fresh homemade dough and it is so easy.)
4. Topping you like on pizza such as pepperoni, veggies or anything else you like on pizza)
5. Garlic butter (optional but I feel it makes a big difference in taste and appearance I use Chef Shamy brand)
6. olive oil

For this post I was making 2 different calzones. I served them with a salad and hot marinara sauce. 

Here is how you assemble make a calzone.

Preheat the oven at 500.

I start by putting olive oil on my baking sheet. 

I don't use a rolling pin to roll out the dough I use my hands which works great and doesn't stretch out the dough to much. 

Place sauce on 1 half of the dough. Don't put the sauce to close to the edge of the dough.

Place cheese on top of the sauce.

Add your desired toppings.

Now fold the plain half of dough over the half with the sauce, cheese and toppings.

Start to fold the bottom rim over the top to create a seal. You don't want to leave an opening in the calzone.

I then spread the garlic butter over the top of the calzone. It makes a big difference in taste and especially in appearance. 

Place in over for 15-18 minutes. Depending on the size of your calzone you may need to cook a little longer. You want the crust on top to be golden brown. 

Let cool for 5 minutes and serve with bowl of hot marinara for dipping. I cut up the calzones so everyone can have as big of a piece as they like or you could make smaller individual calzones. 

I hope you love these as much as we do. 

Thanks for stopping by.

Mrs. Fife

Easy Italian Pasta Salad Recipe

Easy Italian Pasta Salad 

There is nothing like a good pasta salad. This easy recipe is one I use a lot especially during the summer but it is great anytime of year. My kids love it and they actually eat the veggies so for me that is a win-win situation. I hope you like this recipe as much as we do. 

Here is the cast of characters.

You will need:

1  16 oz box of farfalle pasta  (I used the small farfalle this time but I have also used rotini pasta.)

1 bottle of Italian dressing

1 container of cherry or grape tomatoes

1 green pepper

1 can black olives

1 8 oz. block of cheddar cheese

1/4 pound of salami 

1 small package of pepperoni

Cook the pasta according to the box directions. While the pasta is cooking I start cutting up the veggies, salami and cheese. When the pasta is done rinse it in cold water to stop it from cooking and because it is best to have the pasta cold when assembling the salad. 

Place the cold pasta in the bowl you want to serve it in.

Then I start cutting and adding the rest of the ingredients. 

Drain the can of black olives and add them to the pasta.

I cut the tomatoes in half and add to the salad. 

I cut the green peppers into small pieces. 

I use sliced salami now because that is what my family likes. I used to cut the salami into chunks like the cheese. When I used to cut it like that I bought the salami from the deli in a chunk size about 2 inches thick. If you use the slice salami you only need a 1/4 pound of sliced salami.

I add the pepperoni to the salad. If you like more pepperoni add more in between the layers.

I cut the cheese into small chunk pieces. Don't cut the cheese into large chunks because you just want small little pieces that will mix well with the rest of the salad. 

Next I add the salad dressing. I pour the entire bottle in salad. If you are making this the night before I would leave a little of the dressing so you can add it the next day before serving. I then mix all of the salad together.

 Here is how the salad looks all beautiful and ready to eat. 

I think the salad tastes better when it chilled in the refrigerator for a few hours. 

You can add or leave out any ingredients you don't like. You can adjust the recipe to your preferences. 


I love this pasta salad and I hope you do also.

Thanks for stopping by.


Mrs. Fife